Showing 1-14 of 14 assets

The Chemistry of Bread

Date : 02/25/2011

Clip Length : 00:04:53

This NBC Learn video, one in a 6-part "Cheeseburger Chemistry" series, uses bread-making to illustrate and explain how yeast works to convert starches and sugars in flour to CO2 gas (fermentation); effects of heat on gas; and gluten protein structures.

The Chemistry of Bread
Withering Crops

Date : 02/11/2011

Clip Length : 00:05:50

As the global population continues to increase, scientists and farmers are concerned about the impacts that climate change could have on the world's crops. To better understand the process of photosynthesis and how plants use water and carbon dioxide to thrive, scientists are studying the stress limits of plants. "Changing Planet" is produced in partnership with the National Science Foundation.

Withering Crops
Who Should Be on a Gluten-Free Diet?

Date : 08/11/2010

Clip Length : 00:02:56

In an Today show interview with Meredith Vieira, the medical editor of Health magazine recommends that only people with a sensitivity or intolerance for gluten proteins -- found in wheat, rye and barley -- should be on gluten-free diets.

Who Should Be on a Gluten-Free Diet?
Fiddling with Flavors: Making Healthy Bread Taste Better

Date : 04/02/2009

Clip Length : 3

This 2009 "Scientific American" article summarizes "flavor chemistry" research being done at Penn State University to determine why baked white and whole wheat bread smell and taste so different, and how to make whole grain bread less bitter and more palatable to U.S. consumers. Source: Scientific American, August 21, 2006

Fiddling with Flavors: Making Healthy Bread Taste Better
Russia: The World's New Breadbasket?

Date : 11/25/2008

Clip Length : 00:02:57

Working with Western money and technology, farmers in Russia -- home to 1/7th of the world's land -- have tripled the grain yield from former collective farms.

Russia: The World's New Breadbasket?
U.S. Wheat Production in 2008 (By State, County)

Date : 01/01/2008

Clip Length : 1

Map of the United States showing number of bushels of wheat produced in 2008, by county and state. Source: USDA-NASS (2008)

U.S. Wheat Production in 2008 (By State, County)
World Wheat Production, Consumption, Stocks (2005-2010)

Date : 05/01/2010

Clip Length : 1

Data chart showing, in thousand metric tons, wheat production, consumption and ending stocks in 15 countries and regions, 2005-06 to 2009-10. Source: USDA, FAS

World Wheat Production, Consumption, Stocks (2005-2010)
Regional Wheat Imports, Production, Consumption, Stocks (2005-2010)

Date : 01/01/2010

Clip Length : 1

Data chart showing, in thousand metric tons, wheat imports, production, consumption and ending stocks in 13 global regions, from North America to Southeast Asia, 2005-06 to 2009-10. Source: USDA, FAS

Regional Wheat Imports, Production, Consumption, Stocks (2005-2010)
Gap Narrows in Global Production vs. Consumption of Wheat

Date : 05/01/2010

Clip Length : 1

Bar graph showing, in millions of metric tons, gap between production of wheat and consumption of wheat in world markets, from 2003-04 to 2010-11. Source: USDA, FAS

Gap Narrows in Global Production vs. Consumption of Wheat
U.S. Wheat Production, 1998-2010

Date : 09/30/2010

Clip Length : 1

Line graph showing billions of bushels of wheat produced in the U.S. annually between 1998 and 2010. Source: USDA-NASS (9-30-10)

U.S. Wheat Production, 1998-2010
U.S. Wheat Acres Planted and Harvested, 1988 - 2009

Date : 09/30/2010

Clip Length : 1

Line graph showing millions of acres of wheat planted and harvested in the U.S., every four years between 1988 and 2009. Source: USDA-NASS (9-30-10)

U.S. Wheat Acres Planted and Harvested, 1988 - 2009
From Wheat Field to Baked Bread in 12 Minutes?

Date : 09/19/1995

Clip Length : 00:02:40

In 1995, wheat farmers in Montana attempt to break the Guinness World Record for Freshest Loaf of Bread by harvesting grain from the field, grinding it into flour, mixing dough and baking it in less than 12 minutes.

From Wheat Field to Baked Bread in 12 Minutes?
Gimme Toast! Every Spread is Better with Toast (1923)

Date : 12/01/1923

Clip Length : 1

Advertisement "that glorifies toast" or toasted bread as an "appetizing and nourishing" food, especially for breakfast. From the December 1923 issue of Baking Technology, A Monthly Journal Devoted to the Advancement of the Baking Industry. From the collections of the Chemical Heritage Foundation

Gimme Toast! Every Spread is Better with Toast (1923)
Eat More Wheat,

Date : 06/01/1923

Clip Length : 1

Post-World War I advertisement urging Americans to eat more wheat, to assure farmers a fair crop price and guarantee America's prosperity. Ad appeared in June 1923 issue of the monthly journal Baking Technology, and send by the American Bakers Association "clear around the world." From the collections of the Chemical Heritage Foundation

Eat More Wheat, "Foundation of All Wealth" (1923 Ad)

Showing 1-14 of 14 assets

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